Pecan Sticky Buns

Things are awkward around here. It’s the holidays. You want large desserts that feed your extended family. I just don’t do that sort of thing.

The other day, I made a full-size batch of chocolate chip cookies. I spent the entire afternoon shoving cookie tray after cookie tray in and out of the oven. My entire day was gone. To say I was pissed is an understatement. One of my biggest personality tics is wasting my own time. I didn’t even want a cookie after all that trouble. I packed up all 5 dozen and gave them away. Get away from me, Judas!

I will forever be a small-batch baker.

Anyway, what I can do for you this holiday season is breakfasts to gobble before you head to a relative’s house for the big meal. I can also make you two cocktails to get you through all the family time in the coming weeks. And, well, if you’re not spending time with family, I can get you through that, too. With sugar. Check my recipe index and make your favorite dessert and eat both servings. Don’t feel guilty for one hot minute. You deserve it.

It’s the season of eating, and if you want a giant breakfast before a holiday meal, you go for it. Stretch that stomach! I made these pecan sticky buns for you. The recipe makes 4 because when I made just 2, I ate both. You might do the same. Sometimes my husband sees food on my instagram that he never gets to eat. So, I made 4 instead.

I made these 4 sticky buns in a jumbo muffin pan, but you can crowd them into any small pan. Try an 8″ round cheesecake pan—they’ll work just fine. I based the dough recipe off my Potato Cinnamon Rolls for Two. And I love them dearly.

First, make the dough: combine the warm water with the yeast in a glass measuring cup. Add a pinch of sugar and stir to combine. Let it rest on the counter in a draft-free, warm place until it's foamy, about 5-7 minutes. If it doesn't foam, the yeast is dead; start over.

Next, melt 2 tablespoons of the butter, and set aside to cool slightly.

When the yeast is foamy, stir in the melted butter and remaining 2 tablespoons of sugar.

Pour all of the wet ingredients over the flour in a medium bowl. Stir until a soft, shaggy dough forms.

Pick up the dough with one hand, and then use the remaining extra butter to grease the bowl. Add the dough back to the bowl. Flip to coat both sides in butter.

Let the dough rise in a warm place for 45-60 minutes, or until it doubles. If your kitchen is cold, turn the oven to 200-degrees Farenheit for 5 minutes, then turn it off before placing the dough inside.

Next, make the filling. Hint: while the dough rises, let the butter for the filling soften to room temperature.

After the dough has doubled in bulk, flour a surface and roll it out to a 10-inch by 6-inch rectangle.

In a small bowl, combine the pecans, brown sugar and salt. Do not skip the salt; the buns taste flat without it. Add 1 tablespoon of the pecan mixture to the bottom of 4 jumbo muffin cups. Or, alternatively, sprinkle 1/4 cup of this mixture in the bottom of a small baking dish.

Slice 2 tablespoons of the butter evenly and place it over the pecan filling in the pan.

Spread the remaining 4 tablespoons of butter over the dough evenly.

Sprinkle the rest of the pecan mixture over the dough. Roll the dough up into a tight log, and slice into 4 equal pieces. Place each bun in each muffin cup.

Let the dough rise in the pan in a warm place for 30 minutes.

Preheat the oven to 375.

Bake the buns for 20 minutes.

Let the buns cool in the pan for a few minutes before turning the pan upside down. Let the caramel drizzle over each bun and serve immediately.

Oh, I have no will power. These sticky buns wouldn't last two seconds in my presence.I'm the same way when it comes to cooking... all cooking, not just baking. It takes over my life. But these sticky buns look like they're worth it.

These look incredible!! I'd gladly have taken a dozen cookies off your hands, but totally 100% know what you're saying about wasting time, it's the worst! I'm learning about small batch baking from you and absolutely LOVE it!

I love these photos! The pan, the fork, the lighting--ti's all perfect. I love that you do you, even if this season screams, "Hey, you! Go make a 20 lb. turkey and a casserole that could feed all the members of The Roots and their families!"

THANKS, Courtney. Both for the photo compliments and for relieving the pressure that I should be posting a 20-pound turkey recipe. In reality, no matter how many people I'm serving for Thanksgiving, we just make one turkey breast. Everyone is all about the sides in my family ;)

Deeez buns Christina! Oh my, this is my ultimate indulgence breakfast! I am definitely going to need these Thanksgiving morning, along with a couple cocktails, because sugar and cocktails are a requirement while cooking for large groups!

Being a two-person family (well three if you count a dog named Ravioli as a person) ourselves, condensed recipes are ALWAYS welcomed. I wish I had your skills in downsizing, I always end up making enough food for a family of ten, even when I'm trying to only make enough for just the two of us. Plus, a whole batch of these in our house would be DANGEROUS!

"Sometimes my husband sees food on my instagram that he never gets to eat." HA!! This happens with my boyfriend as well. I would definitely need to make four of these, because I'm sure I'd devour one or two right after cooling. That caramel drizzle looks perfect!

You know, I really have to go through your recipe box. Though I do large batch baking (mostly for others) there are times when I just want enough dessert for my husband and I. You sticky buns look so good!

I'm with you - a few years ago I had notions of turning my small-batch order-based baking into a, you know, full-fledged bakery, 'til I had a massive order.. 500+? I THREW THINGS. SMASHED THINGS. PUSHED PEOPLE OUT OF WINDOWS.
OK, maybe a wee extreme, but you get the point. It was the worst, and that very day, I stopped taking orders, period. No ma'am, no sir, no how. This Christmas I'm making massive batches of candy to send to clients & family & friends and I"m already like... pass the bourbon. These, however, look seriously incredible. There's something about them that I just can't get over - so richly coated in gooeyness?! So tender?! Mmm.

Okay - your comment cracked me up. As the mother of 7, those cookies were eaten the minute they cooled enough to touch, and all those trays of cookies might have left enough to put some in a cookie jar, but that wouldn't last much either. You'd think after they all became adults it would be time to shrink the batches, but that doesn't work either. So...I'm glad you can get away with small batches! lol These look heavenly - I might have to double a batch and see. ;) (since 5 of them are still living at home...sigh)

If you only want to make small batches, especially cookies. Make a regular batch and scoop them on cookie sheets close together. Put in freezer for about an hour and then place all the scooped cookies in a zip lock bag in the freezer. Write the baking instructions on the zip lock and only pull out what you want to bake. That way you only have to clean up the bowl and measuring cups once, and you won't spend all day in the kitchen. I frequently make 3 batches of cookie dough and freeze them. So I have my choice of what kind of cookies to bake.

Had the biggest and best sticky bun ever at Polebridge Mercantile in Glacier National Park area this past month- in looking to re-create that divine splurge I believe I have found it in your recipe! Off to bake! Thanks!

This looks wonderful! I've wanted to make sticky buns for a long time and this small batch is just the motivation! I just wanted to ask if you roll the dough into a 6 inch (or 10 inch) log? Thank you!!

Made this using walnuts recently! Mine didn't come out nearly as neatly as yours but so very tasty...thank you for this small-batch recipe! I nestled my 4 buns into an 8-inch cake pan and I did realized that you roll using the short end because it sounds like the rolls are usually about 1 1/2 inches tall once sliced. Thank you!

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